The popular version of fish tacos—as opposed to those made with grilled fish, native to Mexico—is believed to have originated in Southern California, where there is a strong Mexican influence on cooking and plenty of coastline for reeling in fish. They are garnished with a variety of piquant salsas and relishes and usually crema, the Mexican equivalent of sour cream; these are topped with a sour cream–based sauce, spiked with smoky chipotle chiles.

　　

Ingredients

Serves 4

　　

Step 1

WHISK 1 CUP OF SOUR CREAM in a small bowl until it is perfectly smooth, then whisk in fresh lime juice, chipotle sauce (or adobo sauce from canned chipotles), and coarse salt to taste.

　　

Step 2

Soften 16 (6-inch) corn tortillas according to instructions on page 85. For each taco, stack 2 tortillas on a plate and top with fried fish pieces, dividing evenly. Garnish with finely shredded green cabbage, cilantro leaves, and thinly sliced radishes. Drizzle sauce over tacos and serve with lime wedges.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.